Chicken Wrap

Slice the chicken breast into thin pieces or bite-sized chunks. Mince the garlic and slice the bell pepper into strips and red onion into thin slivers. Wash and roughly chop or tear the spinach leaves.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds—this makes them pliable and easier to wrap.

Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the chicken pieces to the skillet and cook, stirring occasionally, for 5–7 minutes until cooked through and no pink remains. Season with salt and black pepper to taste.

Add the sliced bell pepper and red onion to the skillet in the last 2 minutes of cooking, tossing gently to warm them through. Remove from heat.

Lay a warm tortilla flat. Spread 1 tbsp of mayonnaise (or your chosen sauce) down the center, leaving a 1-inch border.

Layer the cooked chicken and vegetables in the center of the tortilla, then top with fresh spinach, cucumber slices, and cheese if using.

Fold the left and right edges of the tortilla toward the center, then roll tightly from the bottom up, tucking in the sides as you go. Wrap in foil or parchment if desired.

Serve immediately while warm, optionally halved. Pair with extra sauce for dipping if desired.